Cuisinart Elite DLC-XPN - Manual (Page 43)

44
ENTRÉES
CHICKEN MARSALA
This elegant meal is easy enough to prepar e any night of the week.
2
LEEKS
,
WHITE PART S ONLY
8 OUNCES BABY PORTOBELLO
MUSHROOMS
3½ OUNCES SHIITAKE MUSHROOMS
8
OUNCES CREMINI MUSHROOMS
¼
CUP
M
ARSALA WINE
½
CUP CHICKEN OR BEEF BROTH
2 TABLESPOONS CORNSTARCH
3
TABLESPOONS UNSALTED
BUTTER , DIVIDED
1
TEASPOON KOSHER SALT
,
DIVIDED
½
TEASPOON FRESHLY GROUND
PEPPER
,
DIVIDED
2½
POUNDS CHICKEN BREAST
,
THINLY SLICED
¼
CUP UNBLEACHED
,
ALL
-
PURPOSE FLOUR
Makes 8 servings
Approximate pr eparation time: 30 to 35 minutes
Insert the slicing disc assembly, adjusted to 2mm, into the
large work bowl of the Cuisinart
®
Food Processor , and
slice the leeks. Remove and wash well in cold water to
remove any dirt; dry well. Rinse the work bowl of any dirt
from the leeks. Adjust the slicing disc to 6mm and slice
the mushrooms. Remove and r eserve. Replace the slicing
disc with the large metal chopping blade and pr ocess the
Marsala, broth and cor nstarch together; r eserve.
Put 1 tablespoon of butter into a large skillet over
medium heat. When butter melts, add the leeks,
mushrooms, ½ teaspoon of salt. and ¼ teaspoon of
pepper to the skillet. Stir vegetables and sauté until very
soft, about 8 to 10 minutes; reserve.
While vegetables are cooking, sprinkle the chicken on
both sides with remaining salt and pepper . Dredge in
flour, tapping away any excess flour . Add remaining
butter to the skillet and sauté chicken until golden on
both sides, about 3 to 5 minutes on each side; remove
and reserve. Retur n the mushroom mixtur e to the skillet
and add the Marsala mixture; bring to a simmer until
the sauce thickens, about 4 minutes. T aste and adjust
seasoning accordingly . Return the chicken to the skillet
to heat through in the simmering sauce. Serve
immediately.
Nutritional information per serving:
Calories 252 (22% from fat) | carb. 12g | pro. 35g | fat 6g |
sat. fat 3g | chol. 93mg | sod. 446mg | calc. 33mg | fiber 1g